5. After the cooking time, pour the soup into a blender and add creme fraiche. Blend for 1 minute. Remove the soup into a bowl and refrigerate.

6. To serve: pour the soup into a soup bowl, garnish with smoked salmon and celery leaves.

* brunoise [broo-NWAHZ]: A French word for a culinary knife cut in which the vegetables are first julienned and then turned 90° and diced again to create a small uniform dice. The mixture is then cooked slowly in butter or oil. The mixture is used to flavor soups and sauces or served as a garnish.

Recipe and photo used with permission from the Idaho Potato Commission - www.idahopotato.com

Please note that some ingredients and brands may not be available in every store.